Yes Alice, Porcini mushrooms do grow at high elevation in the Rocky Mountains. Our friends Ed and Jane Shriner harvested these mushrooms and were kind enough to donate them to this terrine recipe. And good news, the Shriner’s will be in this weekend for the 2nd Annual Mallets for Melanoma Foundation Polo match so they will be able to sample the results of their gathering efforts. We’ll see our good friend Dr. Tyler Vukmer, the Founder of Colorado Melanoma Foundation there as well. Come join us!
1 pound of porcini mushrooms
2 tablespoons of duck fat
1 finely chopped small onion
1 finely chopped scallion
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
¼ tablespoon of black pepper or to taste
1 tablespoon kosher salt or to taste
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/2 cup heavy cream
1 large egg
3 tablespoons Cognac or other brandy
1/4 lb chicken livers, trimmed
6-9 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Assemble and marinate terrine: Cook onion and scallions in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice. While onion cools, pulse salt, pepper and allspice in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and cognac until combined well. Pulse chicken livers, duck fat and porcini mushrooms in a food processor until finely chopped, then add to onion mixture and mix together well with your hands or a wooden spoon. Mix in whole peppercorns. Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate.
Put oven rack in middle position and preheat oven to 325°F. Discard plastic wrap and cover terrine tightly with a double layer of foil. Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
Run a knife around inside edge of terrine. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.